Sample Menu

The Gastronaut’s Menu

Amuse-Bouche

Heart of Smoked Scottish Salmon Encrusted with Toasted Nori,
Apple Noodles and Horseradish Cream
A Margaine, Demi-Sec, 1er Cru, Villers-Marmery (N.V.)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Pierre Prieur & Fils, Rosè, Sancerre, France (2018)

A Chartreuse of Maine Lobster and Savoy Cabbage
with White Wine Butter Sauce
Blain-Gagnard, Morgeot, 1er Cru, Chassagne-Montrachet, France (2017)

*A “Sandwich” of Pan-Roasted Quail
with Braised Endive and Huckleberries
Alto Moncayo, Garnacha, Campo de Borja, Spain (2017)

***

A Lilliputian Mandarin and Vanilla Dreamsicle

Our Chocolate-Hazelnut Mousse Napoleon
Toro Albala, Pedro Ximénez, Don PX, Gran Reserva Montilla-Moriles, Spain (1990)
-or-
A selection of cheese from Cameron, our “Cheese Whiz”
(Eighteen Dollar Supplement)

Here and Now

Amuse-Bouche

*A Crispy Napoleon of Chilled Maine Lobster
with Imperial Osetra Caviar in a Pool of Spicy Bloody Mary Coulis
Gatinois, Grand Cru, Brut, Aÿ, Champagne, France (NV)

*A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Domaine de la Bergerie, Le Grand Beaupreau,
Savennières, Loire, France (2016)

“Risotto” of Sorghum, Clams, and Rock Shrimp
with Pan-Seared Antarctic Sea Bass
Foxen, Chardonnay, Bien Nacido, UU Block,
Santa Maria Valley, California (2017)

* ”Pot Au Feu” of Lamb Loin Niçoise
with Lamb Sausage, Roasted Bell Peppers and Gremolata
Nervi Conterno, Gattinara, Piemonte, Italy (2015)

***

Coconut Sorbet with Passionfruit
and Ginger Granité

Apparently a Pear
Jorge Ordonez # 1, Moscatel, Malaga, Spain (2015)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”
Eighteen Dollar Supplement

The Good Earth
Our Vegetarian Creations

Amuse-Bouche

Mélange of Brussels Sprouts
with Braised Chestnuts and Green Grapes
Selbach-Oster, Riesling, Auslese, Zeltinger Sonnenuhr, Mosel, Germany (2017)

‘Tartare’ of Grilled Virginia Shitake Mushrooms
Ramey, Chardonnay, Russian River Valley, California (2016)

Cavatelli Pasta with Chanterelles
and Brandy-Soaked Apricots
Ferren, Chardonnay, Lancel Creek, Sonoma Coast, California (2015)

A Filet of Beet with Creamed Spinach, Pomme Soufflé and Beurre Rouge
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2017)

***

Grapefruit Sorbet with Campari and Tarragon

Lemon-Meringue Tartlet
with Toasted Pistachios, Meyer Lemon Confit
and Blackberry-Citrus Frozen Yogurt
Domaine des Baumard, Quarts De Chaume, Loire Valley, France (2012)
-or-
A selection of cheese from Cameron, our “Cheese Whiz”
(Eighteen Dollar Supplement)